Mini Spicy Padang Cooking. William W. Wongso

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      Candlenuts (kemiri), also known by its Malay name buah keras, are waxy, round cream-coloured nuts from the fruit of the candlenut tree. They are usually ground and added to sauces and spice paste for texture and flavor. Candlenuts should only be eaten after proper preparation. One method is to dry-roast the nuts over medium heat until they can be cracked open, then stir-fry the crushed kernels with other ingredients such as garlic, shallots and shrimp paste. Such a mixture is often used as a flavoring ingredient in Indonesia and most of Southeast Asia. Store in the refrigerator as candlenuts turn rancid quickly. Raw macadamia nuts can be used as substitutes.

      Cardamom (kepulaga) is a pungent spice commonly used to perfume rice dishes, curries, cakes and desserts. Pale green, straw colored or black, the cardamom pods enclose about 15 to 20 intensely fragant brown or black cardamom seeds. Available as powder, seeds or whole pods, the best flavor is achieved by using the seeds removed from the pod directly. Ready-ground cardamom is not recommended as it loses its fragrance very quickly. Cardamom pods should be stored in a tightly-sealed jar to preserve their aroma.

      Chilies (cabai) are indispensable in Padang cooking and many different varieties are used. The large moderately hot, finger-length green, red or yellow chilies are the most commonly used. Green chilies are the unripe fruits and have a flavor different from ripe red chilies. Dried chilies of this variety are also used in some dishes. They should be soaked in warm water to soften before grinding or blending. Hottest of all chilies are the tiny bird's eye chilies. As with all chilies, wash your hands thoroughly after handling and discard seeds for reduced heat.

      Cloves (cengkeh) are small, brown, nail-shaped spice usually added whole to curries for flavor and aroma. Buy cloves whole or ground. For best flavor, grind your own using the "buds" only.

      Coconut cream and coconut milk (santan) are used in many Asian desserts and curries. To obtain fresh coconut cream (which is normally used for desserts), grate the flesh of 1 coconut into a bowl (about 4 cups of grated coconut flesh), add 1 1/2 cup water and knead thoroughly a few times, then strain with a muslin cloth or cheese cloth. Thick coconut milk is obtained by the same method but by adding double the water to the grated flesh (about 1 cup instead of ½ cup). Thin coconut milk (which is used for curries rather than desserts) is obtained by pressing the coconut a second time, adding 1 cup of water to the same grated coconut flesh and squeezing it again. Although freshly pressed milk has more flavor, coconut cream and milk are now widely sold canned or in packets that are quick and convenient.

      Coriander (ketumbar) is one of the most commonly used spices in Southeast Asia. The whole plant is used—the root, stem and leaves. The seeds are roasted and then ground in a spice mill and often used together with white pepper and cumin in curry pastes. Coriander leaves, also known as cilantro or Chinese parsley, have a distinctive smell and attractive appearance and are used for their fresh flavor, and as a garnish. Coriander root is a popular Thai seasoning. For storage, wash and dry the fresh leaves before placing them in a plastic bag in the refrigerator—they will keep for 5 to 6 days.

      Cumin are similar in appearance to caraway seeds. Dark brown and ridged on the outside, the seeds are often roasted and ground before using. The earthy aroma is distinct. Its flavor is often likened to liquorice.

      Dried shrimp paste (trassi) or belacan in Malay, is a dense mixture of fermented group shrimp. It is sold in dried blocks and ranges in color from pink to blackish-brown. Shrimp paste should be slightly roasted to enhance its flavor before adding to other ingredients. Traditionally, it is wrapped in banana leaves and roasted over embers for a few minutes. Now it is commonly roasted directly over low flame using tongs for 30 seconds or heated in a skillet, wrapped in aluminium foil, for 1 to 2 minutes. Alternatively it can also be microwaved very quickly in a bowl covered with plastic for 30 seconds or so. Do not overcook the shrimp paste or it will scorch, become bitter and hollow.

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